Sweet Corn Broth Bowls Recipe

• 1 cup basmati rice
• 1 pound boneless skinless chicken thighsabout 3–4 thighs
• 1 tablespoon plus 1 teaspoon olive oil
• 2 teaspoons balsamic vinegar
• 1-1/4 teaspoons chili powder
• 1/2 teaspoon each ground cumin, garlic powder, paprika
• Salt and pepper(about 1 tsp salt and 3/4 tsp pepper)
• 1 large limecut into wedges for serving
• Chopped fresh cilantrofor serving
• Sliced green onionsfor serving

• 6 tablespoons unsalted butterdivided
• 1/2 large sweet onionvery finely diced (about 1/2 cup)
• 1 small can (8.25 ounces) creamed cornabout 1 cup
• 1 tablespoon minced garlicabout 4 cloves
• 1-1/2 cups chicken broth
• 1/2 teaspoon garlic powder
• 2 tablespoons flour
• 1-1/4 cups whole milk
• 1 (10-ounce) package frozen cornabout 2 cups

• Chicken: Preheat the oven to 425°F and line a large sheet pan with foil. Pat the chicken thighs completely dry — the surface moisture prevents good browning. Mix the olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, salt, and pepper in a small bowl. Rub the mixture over both sides of each thigh. Arrange the thighs on the sheet pan with space between them and bake in the center of the oven for 15 minutes. Switch the oven to high broil and broil for 7–10 minutes until the tops are deeply browned and slightly charred; watch closely to avoid burning. Remove from the oven, tent with foil, and let rest 5–10 minutes. Brush pan juices over the meat and dice before serving.
• Rice: Bring a large pot of water to a rolling boil, season generously with salt, and add the basmati rice. Boil about 10 minutes or until tender. Drain the rice well, return it to the dry pot, cover, and let it steam until ready to serve so it stays light and fluffy.
• Start the Corn Broth: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely diced onion and cook, stirring often, for 4–6 minutes until very soft. Stir in the creamed corn, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder and cook 2–3 minutes. Add the minced garlic and cook 30 seconds more. Pour in the chicken broth, whisk to combine, let the mixture cool slightly, then transfer it to a blender and blend 60–90 seconds until completely smooth.
• Sauté the Corn: In the same skillet, melt another 2 tablespoons of butter over medium heat. Add the frozen corn and a pinch of salt, and sauté until the corn is hot and tender and the butter begins to brown slightly. Reduce the heat to low to keep warm.
• Finish the Broth: In a medium pot, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook 1–2 minutes, stirring constantly. Slowly pour in the milk while whisking until the sauce is smooth and slightly thickened. Gradually whisk the blended corn mixture into the milk sauce and heat until warm and combined. Taste and adjust salt as needed.
• Assemble: Divide the rice and diced chicken among bowls. Ladle the creamy corn broth over each bowl, top with the sautéed corn, and finish with plenty of chopped cilantro, sliced green onions, and a squeeze of fresh lime. Serve immediately.

Note 1: Choose thighs that are similar in size so they cook evenly. If they’re larger you may need a few extra minutes in the oven. Chicken is done when it reaches 165°F in the thickest part.

Note 2 — Optional rice shaping: Lightly coat small bowls or ramekins with cooking spray and firmly pack in the cooked rice. Cover with plastic wrap and press to compact. Remove the plastic and invert each mound into a serving bowl to create a neat rice mound.

Storage: Leftovers keep 3–4 days in the refrigerator. Keep rice, chicken, and broth separate for best reheating results. Reheat rice and broth until very hot, then pour over the chicken to warm it without drying the meat.